Smoked Bourbon Chili
Ready for some of the most delicious, smokiest, alcohol infused chili around? This Smoked Bourbon Chili is perfect for fall and winter evenings!
4 tbsp olive oil, separated
2 lbs. ground sirloin
1 lb. Italian sausage
2 onions, diced
1 green bell pepper, seeded and diced
1 red bell pepper, seeded and diced
2 jalapeno chiles, seeded and finely chopped
2 serrano chiles, seeded and finely chopped
4 cloves of garlic, minced
1 28 oz can crushed tomatoes, with liquid
1 10 oz can rotel tomatoes
2 tbsp tomato paste
1 15 oz can kidney beans, drained
1 15 oz can chili beans
1 15 oz can white beans, drained
3 tbsp chili powder
1 tbsp ancho chile powder
1 tbsp ground cumin
1 tsp cocoa powder
1 tbsp brown sugar
1 tsp ground cinnamon
1 tsp dried oregano
3 tbsp Big Green Egg Ancho Chili & Coffee seasoning
2 Tb Tabasco® Sauce
1 cup red wine
2 oz bourbon
2 cups beef broth
2 bay leaves
2 dried ancho chili peppers to float on top
Set the Big Green Egg for indirect cooking with the convEGGtor at 350°F/177°C with 3 chunks of wood of your preference.
Place cast iron Dutch oven on the EGG and add olive oil. Let it heat up for a few minutes. Add the ground sirloin and sausage and stir to break the meat up into small pieces. Cook for about 1 hour, stirring every 10-15 minutes. Remove Dutch oven from the EGG, drain the meat, and set aside.
Return the Dutch oven to the EGG, add 2 more tbsp of olive oil and sauté onions, green and red peppers, jalapeños and serrano peppers for about 10 minutes. Add garlic and continue cooking for 2-3 minutes. Add remaining ingredients and the meat. Cook, uncovered, for about 2-3 hours
Remove bay leaves and dried chiles before serving.
Note: If you do not like it spicy, omit or limit the amount of jalapeno and serrano chiles.
Recipe and photo from Big Green Egg and courtesy of Ricky Woolstenhulme, part of #BGETeamGreen.